کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1183579 1492098 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography
ترجمه فارسی عنوان
تعیین کلسترول در غذاها: مقایسه عملکرد کروماتوگرافی مایع با عملکرد بالا و عملکرد بالا
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• HPLC and UHPLC methods were validated for cholesterol analysis in foodstuffs.
• UHPLC is more sensitive with a LOD of 0.7 μg/mL and LOQ 2.4 μg/mL, than HPLC.
• The UHPLC method is more eco-friendly, consuming 8 times less organic solvents.
• UHPLC decreases analysis time in 4 min, with increased resolution and sensitivity.

Analytical methods for cholesterol evaluation in foods are crucial since this compound was closely related with cardiovascular disease. In the present study, two chromatographic methods were implemented and validated, in order to achieve the ideal analytical method for the quantification of cholesterol in food matrices. The developed methods were applied to different foodstuffs, sour cream, egg, egg yolk and chicken nuggets. Both HPLC and UHPLC methods are rapid, specific, sensitive, precise (RSD < 2.5%) and accurate. The achieved LOD and LOQ for UHPLC were 0.7 and 2.4 μg/mL, respectively, while for HPLC were 3 and 11 μg/mL. UHPLC method allowed reduction of the organic solvents consumption (8 times lower) and decreased analysis time in 4 min, being more eco-friendly, than conventional HPLC methods. Moreover, it will be very useful for the quality control of cholesterol content in food matrices and can be easily adopted by analytical laboratories.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 193, 15 February 2016, Pages 18–25
نویسندگان
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